I make this Chocolate Raspberry Tart when I want a dessert that feels elegant, rich, and beautifully balanced. The crisp chocolate crust, silky ganache filling, and fresh raspberries create a perfect harmony of deep cocoa flavor and bright fruitiness.
Why You’ll Love This Recipe
I love how this tart looks impressive yet comes together with simple steps. The smooth chocolate ganache feels luxurious, while the raspberries add freshness and a slight tart contrast. I also appreciate that I can prepare it ahead of time, making it ideal for dinner parties or special occasions. Every slice feels indulgent without being overly heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust:
chocolate cookie crumbs
unsalted butter, melted
granulated sugar
for the filling:
dark chocolate, chopped
heavy cream
unsalted butter
vanilla extract
for the topping:
fresh raspberries
powdered sugar (optional)
Directions
I start by preheating the oven to 350°F (175°C).
To make the crust, I combine chocolate cookie crumbs, melted butter, and sugar in a bowl. I press the mixture firmly into the bottom and sides of a tart pan. I bake the crust for about 8–10 minutes, then let it cool completely.
For the filling, I heat the heavy cream in a saucepan until it just begins to simmer. I pour the hot cream over the chopped dark chocolate in a bowl and let it sit for a minute. I stir gently until smooth and glossy. I mix in butter and vanilla extract until fully incorporated.
I pour the ganache into the cooled crust and smooth the top with a spatula. I let the tart set at room temperature for about 1 hour, then refrigerate it for at least 2 hours until firm.
Before serving, I arrange fresh raspberries evenly over the top. If I want a decorative finish, I dust lightly with powdered sugar.
Servings and timing
I usually get 8 to 10 slices from this tart.
Prep time: 20 minutes
Bake time: 10 minutes
Chill time: 2–3 hours
Total time: about 3 hours
Variations
I sometimes use milk chocolate for a sweeter filling or add a tablespoon of raspberry liqueur to the ganache for extra depth. When I want more texture, I sprinkle chopped toasted almonds over the top. I also enjoy adding a thin layer of raspberry jam between the crust and ganache for intensified fruit flavor.
storage/reheating
I store the tart covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 15–20 minutes to soften slightly for the best texture. I do not recommend freezing it, as condensation can affect the topping.
FAQs
Can I use frozen raspberries?
I prefer fresh raspberries for presentation and texture, but I can use thawed and well-drained frozen raspberries if necessary.
How do I prevent the ganache from becoming grainy?
I make sure not to overheat the cream and stir gently until the chocolate melts smoothly.
Can I make this tart ahead of time?
Yes, I often prepare it a day in advance and keep it refrigerated until ready to serve.
What type of chocolate works best?
I prefer high-quality dark chocolate with around 60–70% cocoa for a rich but balanced flavor.
Do I need a tart pan?
I find a tart pan with a removable bottom works best, but I can also use a pie dish if needed.
Conclusion
I return to this Chocolate Raspberry Tart whenever I want a dessert that feels refined and satisfying. The combination of smooth chocolate and fresh raspberries creates a timeless flavor pairing that I always enjoy serving for special occasions or simple celebrations.
Print
Chocolate Raspberry Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
An elegant and rich dessert featuring a crisp chocolate cookie crust, silky dark chocolate ganache filling, and fresh raspberries for the perfect balance of deep cocoa flavor and bright fruitiness.
Ingredients
- For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 8 ounces dark chocolate (60–70% cocoa), chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the topping:
- 1 1/2 cups fresh raspberries
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press mixture firmly into the bottom and sides of a 9-inch tart pan.
- Bake crust for 8–10 minutes. Remove and let cool completely.
- Heat heavy cream in a saucepan until just simmering (do not boil).
- Pour hot cream over chopped dark chocolate in a bowl. Let sit for 1 minute, then stir gently until smooth and glossy.
- Stir in butter and vanilla extract until fully incorporated.
- Pour ganache into cooled crust and smooth the surface.
- Let set at room temperature for 1 hour, then refrigerate for 2–3 hours until firm.
- Top with fresh raspberries and dust lightly with powdered sugar if desired. Slice and serve.
Notes
- Use high-quality dark chocolate for best flavor and texture.
- Allow tart to sit at room temperature 15–20 minutes before serving for a smoother texture.
- Add a thin layer of raspberry jam under the ganache for extra fruit flavor.
- Store covered in the refrigerator for up to 4 days.
- Fresh raspberries are recommended for best presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
